COTTAGE PIE

Steps:

• Boil potatoes in a large pot of salted water until easily pierced with a fork. Remove potatoes from water, reserving cooking liquid. Mash potatoes with butter & milk. If desired, add curry powder. Season with salt & freshly ground pepper. Add carrots to reserved cooking liquid, simmering until al dente. Add peas and cook for an additional 90 seconds. Drain. Meanwhile, heat 2 Tbl olive oil in large dutch oven. Add chopped onion & saute until tender and slightly carmelized, stiring regularly. Add garlic and saute until fragrant. Add ground beef to pan along with 4 sprigs thyme. Season with kosher salt and freshly ground pepper to taste. Once browned, drain beef in a dish lined with paper towels. Discard thyme. Keeping the pan on the heat, add chopped lamb and cook, stirring a few times, at medium high heat for about 1 minute. Add more olive oil if needed. Remove lamb from pan, reserving 2 Tbl oil for gravy. Make a roux by adding 2 Tbl flour to the oil over medium heat, whisking constantly until a paste is formed. Add beef broth, bay leaf, dried herbs & season to taste with salt & freshly ground pepper. Bring to a boil & simmer for at least 1 minute over medium heat, whisking constantly to deglaze pan until desired thickness is reached. Pour 1/2 into gravy boat, reserve half for the pie. Melt 1 Tbl olive oil in saute pan. Add sliced mushrooms, remaining thyme sprigs & half of the chopped parsley; cook until slightly browned. Add red wine & season with salt & pepper. Layer ingredients in dutch oven used to make gravy, starting with ground beef. Top with lamb, mushrooms, carrots & peas & pour 1/2 the gravy over layers. Spread mashed potatoes on top & sprinkle with shredded cheeses. Bake at 350*F for about 30 minutes, or until heated through. Place under broiler for a few seconds to lightly brown the cheese. Serve with fresh parsley & cracked black pepper.